Crockpot Hashbrown Casserole

My Cracker Barrel Copycat recipe differs slightly from others. Most Hashbrown Casseroles have canned cream of mushroom or cream of chicken, cream of celery or even cheddar cheese soup. But I’m not a big fan of canned condensed soups. So, like with my cheesy Funeral Potatoes, I make this tasty casserole without canned soup but with ALL.THE.FLAVOR!

I’m all about keeping the oven free during the holidays or not heating the house in the summertime, great times to pull out that crockpot and make your potato dishes.

How to Make Crockpot Hashbrown Casserole

Cracker Barrel Hashbrown Casserole Crockpot Version

This copycat Cracker Barrel hash brown casserole recipe is so easy to make in the slow cooker, and it’s an excellent cooking method if you need to free some oven space. Begin by spraying your crockpot with a bit of spray oil, or rub well with a little melted butter.

While it may sound like a good idea, do not use non-stick cooking spray, as it leaves a gummy residue in your crock. Remember to begin the hashbrowns thawing well before starting this recipe, see FAQ if you forget to thaw your hashbrowns.

In a large bowl add the melted butter and bouillon, it won’t mix completely, but at least distribute it in the butter. Next, finely chop the onion and sprinkle it into the bowl.

Add the freshly shredded cheese, sour cream, salt, and pepper and stir until all are thoroughly mixed and the texture is silky smooth. Reserve about ½-1 cup shredded cheese to add to the top of the casserole later.

If the thawed hash browns are moist and watery, gently pat them dry with paper towels. Then, add the hash brown potatoes to the cheesy mixture, stirring to combine.

Smooth the mixture into the slow cooker and ensure it covers the bottom of the pot evenly. Cover with the lid and cook the crockpot hashbrown casserole on LOW for about 4-5 hours.

Halfway through cooking, stir the cheesy hashbrown mixture if desired. You will start getting some crispy spots, and since all slow cookers heat differently, it’s wise to stir it. You may also cook on HIGH for 2 or 3 hours, but stick around and watch carefully.

During the last 30 minutes of cooking, add reserved shredded cheddar to the top of the casserole, cover, and continue cooking until melted.

Allow it to sit for 10 minutes; then, it’s time to dig into this cheesy goodness!

Oven-Baked Cracker Barrel Hashbrown Casserole

You may also make the crockpot cheesy potatoes in the oven.

Spray or butter a 9×13-inch baking dish and preheat the oven to 350°F (175°C). Mix everything as directed, spread it into the dish, and sprinkle grated cheese on top. Bake for 40-55 minutes until hot and bubbly.

Let the casserole rest for about 10 minutes before serving—this helps it set and cools it down just enough to enjoy!

Crockpot Hashbrown Casserole Variations & Substitutions

• Vegetarian Cracker Barrel Hashbrown Casserole | Omit the chicken bouillon to make this casserole vegetarian. You may also substitute it with Garlic, Vegetable, or Mushroom Better than Bouillon to add a savory flavor without the meat content. Use garlic powder to deepen the flavor if you’re in a pinch.
• Gluten-Free Hashbrown Casserole | My cheesy potato casserole is gluten-free! Make sure your frozen potatoes and bouillon are marked with the gluten-free label. Shred your own cheese vs. using storebought shredded cheese.
• Add Meat | Cook and drain up to 1 lb breakfast sausage or cut-up sausage links to add to this delicious casserole. Add up to 1 ½ cups of diced ham or up to 1 lb of browned and drained ground beef or turkey. Not to mention, Kielbasa would be great too!
• Loaded Hashbrown Casserole | To put this recipe over the top, dress it with crispy bacon bits, extra melted cheese, chopped green onions, and more sour cream—think of it as a loaded baked potato!
• Can I Use Fresh Potatoes? This is a great recipe if you have leftover baked potatoes, I do not recommend using raw shredded potatoes. If you have leftover baked potatoes, chill them well, then shred using a box grater.
• Crunchy Topping | The Authentic Cracker Barrel hashbrown casserole recipe doesn’t have a crunchy topping, but you might enjoy tossing 1 cup corn flakes with 3-5 tablespoons of melted butter, adding them to the top of the casserole at the end, baking them for 10-15 minutes in a 350°F oven until crispy and crunchy.

Storage Tips for Cracker Barrel Hashbrown Casserole

Make Ahead:
Assemble the casserole, cover it with sprayed plastic wrap, and refrigerate for 1-2 days. When you’re ready to bake, let it sit at room temperature for 30-45 minutes. Then bake as directed—just keep in mind you might need a few extra minutes of cooking time since it starts out chilled.

Can you freeze hashbrown Casserole?

Yes! You can freeze this hashbrown casserole before baking. Just prep the recipe up to the baking or Crockpot step. Wrap it tightly—twice in plastic wrap and once in foil—and freeze for up to 2-3 months.

Quick note: Sour cream can sometimes look a little curdled after freezing, but don’t worry—it’s totally fine once baked, just not as pretty.

Expert Tip: Line your Crockpot with foil, fill it with the casserole mixture, and freeze until firm (about 1-2 hours). Pop it out, wrap well, and freeze until ready to cook.

When ready to cook, thaw overnight in the fridge and bake or slow-cook as directed.

Freezing Leftovers: Cool completely, wrap well, and freeze in an airtight container or bag for up to 3 months.

Storing Leftovers: Keep cooled casserole in an airtight container in the fridge for up to 4 days.

Reheating:

• For several portions, reheat covered in a 325°F oven for about 30 minutes until hot and bubbly. If frozen, add 15-30 minutes.
• For individual servings, microwave 30-60 seconds. Pro tip—test the center with a butter knife; if it’s warm, you’re good to go!